Cabbage Stroganoff

Recipe by Parsley
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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the egg noodles according to package. Drain; toss with 2 tbsp of the butter and keep warm.
  • Meanwhile, melt remaining 3 tbsp butter in a large skillet.
  • Add the cabbage and onion slices and sautee for about 5 minutes.
  • Dissolve the beef bouillon cube in the 1/2 cup hot water with the worcestershire sauce; pour into the skillet with the cabbage/onions.
  • bring to a simmer and continue to cook, stirring often, for about 15 minutes or until the cabbage is to your desired tenderness.
  • Reduce heat to low and stir in the sour cream, celery seeds, salt and pepper. Heat through but do NOT boil.
  • Serve over the hot cooked, buttered egg noodles.
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